Process

1. Combine all the spices for the rub and mix together very well.  Also start soaking your wood chips in water, if you hadn’t done so the night before. (The longer they sit in water, the slower they will burn)

2. Place the brisket on a clean cutting board, patting down with a paper towel to remove any excess moisture.  Lightly rub in the first coat of the spice rub, and it allow to rest. You want the brisket to sit out for 30-45 minutes before you start cooking it.  You will rub in a 2nd coating of the spice rub on the brisket about 5 minutes or so before you start to smoke it.

3. While the brisket is resting, start to heat up your grill/smoker.  Ideal temperature is going to be 250 degrees.  You are going to want to only light coals on one side of the grill.  On the other side, you will place a drip pan full of water.  Also combine the apple juice and apple cider vinegar in a bowl.

4. Once your grill is ready to begin cooking, gently place the brisket on the indirect heat portion of the grill. (I typically try and place it above the water pan) Using a brush or spray bottle, begin basting the brisket with the apple juice/vinegar mixture.  You will continue to do this throughout the entire process, each time that you add more wood chips or coals to the fire, or when just checking on the brisket.   

5. Every 30 minutes or so, you are going to want to check on the wood chips & coals, along with the water level and flip the brisket.  Allow the brisket to go for 6 hrs at 250 in the smoker. 

6. During the last half hour of smoking, start preheating your oven to 225 degrees.  When the brisket is ready to be taken off the grill, bring it inside and lightly wrap in foil before placing it in the oven on a cookie sheet.  Allow to cook another 2 hours or so before it is completed.  It should be tender to the touch.

7. Heat up the Bordelaise Sauce and serve with your favorite sides.  Enjoy!